摘要
植物基肉制品是以植物蛋白为原料,主要通过挤压等技术生产具有类似肉类质构、口感和风味的仿肉制品。植物基肉制品是近几年较为火热且具有广阔前景的“人造肉”产品。本文通过介绍植物蛋白特别是大豆蛋白和配方组成,阐述植物基肉制品在世界范围内的发展历程,分析食品挤压技术在植物基肉制品中的应用和高水分挤压过程中蛋白质纤维形成机理,探讨植物基肉制品面临的挑战及未来发展趋势,期望为我国植物基肉制品及相关领域研究提供参考。
Plant-based meat is meat analogue that is made from plant protein and mainly extruded to produce a meat-like texture,mouthfeel and flavor.In recent years,plan-based meat is a hot and very promising‘artificial meat’product.In this review,the development history of plant-based meat particularly made by soy protein is comprehensively summarized.The development of extrusion technology and the mechanism of protein fiber over high-moisture extrusion are also reviewed.Furtherly,the challenge and future development of plant-based meat are discussed.The aim of this review is to guide the research and development of plant-based meat in China.
作者
江连洲
张鑫
窦薇
隋晓楠
Jiang Lianzhou;Zhang Xin;Dou Wei;Sui Xiaonan(College of Food Science,Northeast Agricultural University,Harbin 150030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第8期1-10,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
中国科学院学部咨询评议项目(2018-C03-B-016)。
关键词
植物基肉制品
人造肉
挤压技术
大豆蛋白
plant-based meat
artificial meat
extrusion technology
soy protein
